Macaron Week: Rosewater and Vanilla Macaron Recipe

Hey there, darlin! I see you're new here. Check out my weekly newsletter, where I send out free recipes and give away cookbooks and fun kitchen gadgets. Plus! You'll get your free copy of my new cooking e-book, Sad to Fab: 5 foods to get you feeling great. Five super simple recipes that will put more bounce in your step. Welcome! It's so good to have you here.

I remember walking into a little cafe many years ago and longingly staring at all of their flaky, colorful baked goods. When the girl at the counter asked what I wanted, I told her – in a near-wail of self pity – that I was allergic to everything in the glass case. Puzzled, she asked what I couldn’t eat.

I stood there for a second, awe-struck. “Really?” I gasped. “All this time I could have been eating these little things and I didn’t know it???”

Um, dietary restriction FAIL.

Now I’ve got a little obsession with these things, which is pretty clear if you think about the fact that I’m dedicating an entire week to them. I’ve got even bigger macaron plans coming up, but they’re super hush-hush and if I told you what about them, I’d have to kill you.

Not really, because I love you. But you get the idea.

This recipe was adapted from this one over at Gourmeted. You’ll notice that the recipe calls for you to use weighted measurements when making the cookies, and this is because you need to make sure that your measurements are accurate. Cups just allow for too high a margin of error, so get out that kitchen scale that’s been collecting dust on the shelf and put it to good use!

You’ll notice that the recipe calls for you to use weighted measurements when making the cookies, and this is because you need to make sure that your measurements are accurate. Cups just allow for too high a margin of error, so get out that kitchen scale that’s been collecting dust on the shelf and put it to good use!

Prepare the macarons: Place one baking sheet on top of the other to insulate the cookies, and place a silicon baking sheet or parchment paper on the top baking sheet.

Mix almond flour and powdered sugar together in a food processor for 3 minutes, until you get a nice, powdery texture. Sift mixture into a large bowl.

Stir one egg white into the ground almond mixture using a flat, rubber spatula. Mix until you get a paste that is consistent in texture. Set aside.

Whisk the remaining two egg whites on high speed in a large mixing bowl until you achieve soft peaks. Set aside.

Pour water, rosewater and granulated sugar into a small pan and place on your stove on high heat with the candy thermometer dipped into the mixture. Allow to boil until it reaches 230°F (110°C), stirring occasionally to prevent burning.

Resume whisking the egg whites on med-high speed and slowly pour the hot sugar syrup into the bowl. Beat for about 10 minutes, or until you end up with a puffy and shiny meringue.

Quickly fold meringue mixture into the almond paste for 30 seconds, then slowly to check the consistency.The resulting mixture would be thick, fluffy and viscous. It will not be watery. It will almost feel and look like marshmallow fluff. DO NOT OVERMIX!

Transfer meringue mixture into a pastry bag.

Pipe mixture onto your lined baking sheet. Create small domes about 1 1/2 inch in diameter, 2 inches apart from each other to allow for spreading while baking.

Rap the baking sheet firmly against the counter, making sure to do it in one swift movement. This helps form the “feet,” or little fluffy edge to the cookies.

Place your oven rack in the top part of your oven and preheat to 300°F (149°C). Allow to preheat for at least half an hour, ideally for the duration of the next step.

Dry the batter at room temperature, uncovered, for 25 minutes. The circles should not stick to your finger when you touch them. If they do, let them dry a little longer.

Place baking sheet into the oven and bake for 12 minutes.

The cookies should be easy to peel off the pan. If not, put return the baking sheet into the oven for 2 more minutes.

The baked cookies have a smooth top, a soft center and a cute little “foot.”

Prepare the buttercream: Mix butter in a medium bowl until light and fluffy. Add powdered sugar and eat for a few seconds with a hand mixer.

Pour in rose water and lemon juice, then mix gently with a spatula. Beat with a hand mixer until evenly colored, about 30 seconds.

Assemble the macarons: Lay down half of the cookies, face up, on a piece of parchment. Spread buttercream on the flat side of the cookies and top with the flat side of another cookie to form a sandwich. Press lightly to create a nice thing layer of frosting.

Hungry for more?

Comments

When my daughter and I were in Paris last March we came across so many varieties of macaroons (am I spelling this wrong?). On April 1 there is a free give-away by some of the best macaroon makers! I never thought of trying to make them ourselves though. I want to try this recipe!
.-= Check out Jennifer Margulis

Oh, those sound divine!! But with my baking shortcomings, I think I may have to go to a bakery for them.
Although, they look so puffy and yummy! And Valentine’s Day-ish. Hmm… I might, might try this. Might.

I agree with what the others have said–what beautiful pictures and what a yummy-sounding dessert. I’ve tried rose water on pears but never in pastries. I’m excited to give this a try. Could I ground almonds up myself or do I need to buy honest to goodness almond flour? (I now I have seen it at the store.)
.-= Check out Kristen J. Gough

These are so pretty! And they match the colors of your site – who knew cookies could be color coordinated! I don’t know how to translate units of measure (grams); maybe a chart for that would be helpful?

ah Macarons! yet another pro of eating em, they transcend dietary restrictions these are beautiful. I love the flavours you’ve used – they not only sound pretty. They look wonderful. x
.-= Check out diva

In my experience, macaroons are, by far, the divas of cookies. I wish I could swear them off, but each time I see a picture I’m motivated to try again: it’s too much like a competition. I will win, eventually.
.-= Check out Kenzi

Gorgeous! I’m glad you got to try the recipe! Oh dear, I’m making macarons right now using two other recipes and I’ve already wasted a dozen eggs (well, dozen whites) because they’ve all failed me this weekend. I think I’ll have to go back to what worked for me.
.-= Check out Joy

I made them! They taste great. It took me a while to scout out rose water. I found it in the beauty section…Skeptically I asked the health food store lady if I could cook with it. She gave me the go ahead. Love the flavor just a subtle hint of rose. Thanks for the recipe! This is the first time I have ever made macarons. Your directions were perfect.

Hi,
I’m currently trying to make this recipe and they look so amazing but I’ve obviously done something wrong. My batter is way too runny and I think it might have been in the syrup making process. I don’t have a candy thermometer. About how long should I have waited and let the syrup boil? Help please! And at this point is there anything I can do to make it thicker without ruining the recipe?

hi steph
there are a couple things off with the recipe…rosewater in buttercream according to method, but not in ingredient list. vanilla in ingredient list but not in method.
also, the paste in the cookie part is really stiff – i think folding in some of the whites to soften and loosen it will make the rest of the whites fold in much easier. i was not able to fold it all in without loosing volume in the whites. i think the resulting mix was a bit more watery than it should be do to overfolding.
also, parchment works much better than silicon. i tried both and found the paper release with greater ease.

and finally, i think the tops need to be smoothed before you set them to dry. they don’t collapse into smooth tops in the crying and baking, so unless you pipe them into very smooth even topped little cookies, they need some smoothing somewhere.
loving your site – just some feedback that may be helpful.
ellen

[…] in leaving my skin soft and rosy smelling. It is also a great additive in pastries. Check out this Rosewater and Vanilla Macaron Recipe or you can just simply combine floral waters and create a perfume. Ooh I’m excited thinking […]

[…] a hint: for even drier egg whites, leave them out overnight, uncovered. This is an old trick from making macarons – if you leave them out, the water in the whites will evaporate and stabilize the albumin in […]

Notify me of followup comments via e-mail. You can also subscribe without commenting.

Hi, I'm Steph. Stephanie Stiavetti. I have three primary goals in life: to teach you how to cook, to improve your health alongside your relationship with food, to make sure you enjoy your time in kitchen. Why? Because people who love what they eat live happier, healthier lives.
I just released a new cookbook, with 75 fresh recipes for cooking with cheese and pasta. I also write for NPR, Serious Eats, The Huffington Post, and KQED. Learn more.